Title: Prawn Curry
Categories: Entree Seafood
Yield: 10 Servings

2	lb	Medium or small fresh prawns
1/2	lb	Onions
1	c	Oil
3	ts	Garlic & ginger ground
		Together
2	ts	White cummin seeds
3	ts	Red chilli powder
2	ts	Salt
1	ts	Turmeric
1		Coconut

Wash prawns and rub in salt and turmeric. Set aside. Heat oil, add sliced onion and fry unitl yellow. Add all the other spices and fry 2-3 minutes and then add prawns. Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk. If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water. Cover and cook over slow fire until prawns are tender and a very thick gravy remains.

Source: Mughal Cooking

Compiled by I. Chaudhary By fatfree-request@fatfree.com on Jun 16, 1997

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